One of your holiday favorites just got better! The classic snickerdoodle gets a yummy RumChata update in this easy to make holiday cookie recipe. This kid’s cookie is all grown up—great for adult holiday parties or a fun girls’ night out gift exchange goodie!
In medium bowl, combine flour, cream of tartar, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat butter and 1-1/2 cups sugar with electric mixer on medium speed until light and fluffy. Add eggs and 1 tablespoon RumChata, mix well. Add flour mixture to the butter mixture; mix only until incorporated.
Roll dough into 1-in. balls. In small bowl, combine remaining 1/4 cup sugar and cinnamon; roll balls in mixture to coat and place 2 in. apart on cookie sheet.
Bake 8-10 minutes or until lightly browned, but still soft. Cool 3 minutes on pan. Remove to cooling grid; cool completely.
For filling, beat shortening, confectioners’ sugar, 1/4 cup RumChata and 1/4 teaspoon salt with electric mixer on medium speed until smooth. Spread cookies with filling and sandwich together. If desired, roll edges of cookies in White Pearlized Sugar.
RumChata Snickerdoodle Sandwich Cookies is rated
2.0 out of
Rated 3 out of
rum chata snikerdoodle sandwich cookiesthe recipe is good but have too much sugar and the doug needs more flour for make it more consistent and easy to use for make the cookies .
for the filling I used butter of good qualitiy and I have a better taste than the shortening .
Date published: 2018-01-01
Rated 1 out of
Cookie girl from
Not goodThis recipe is very off. I followed the directions to a t and the batter was too sticky to roll into balls. No amount of refrigeration or extra flour helped. Don't even bother with this recipe